Name: Jerusalem artichoke-spinach salad with witlof, truffle and Parmesan cheese
Ingredients: 400 g spinach, washed and dried without handle; 250 g Jerusalem artichokes; 1 large head of chicory (witlof); 100 gr Parmesan cheese; Cup olive oil; Juice of one lemon; 1 ts truffle tapenade; Coarse salt and pepper

Ingredients

400 g spinach, washed and dried without handle
250 g Jerusalem artichokes
1 large head of chicory (witlof)
100 gr Parmesan cheese
Cup olive oil
Juice of one lemon
1 ts truffle tapenade
Coarse salt and pepper

Author of this recipe

Rossio

Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

Rating

Delicious salad with lots of flavor and textures, the rawness of the Jerusalem artichoke and chicory fresh, full flavor of the truffle and Parmesan cheese combine well..

Preparation

Make a refreshing dressing with the olive oil and lemon juice.
Add the truffle tapenade and season to taste with salt and pepper.
Peel the Jerusalem artichokes and slice in very thin slices, add the dressing and mix well so that it is not discolored.
Pull all the leaves from the endive and place with the Jerusalem artichoke Then pluck the spinach and add this too. Now carefully mix and divide among 4 plates.
Grate Parmesan cheese over it now with a coarse grater.
Some extra black pepper and the salad is ready!
Delicious with some toasted bread.

Enjoy your meal,
Chief cook Paul Geelhoed

Tips from the author

This salad is for 4 people to share.